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Too me nothing is better than simplicity when you’re busy elsewhere outside of the kitchen. These little lemon poppy seed muffins fit my parameters when a quick smack can take the edge of hunger when there is still much to be done.
I must say that there have been dozens made over the past few weeks. A few for breakfast, some while taking a short break from the gardening and others intermittently throughout the day. Can I get enough?
I even like the hint of coconut flavor and the use of butternut squash purée. The squash gives these muffins a nice lemony color and helps to make muffins a little healthier.
I made some with and without the lemon syrup glaze. Both are very nice. Sometimes just a simple muffin works for me. The finishing syrup is a personal choice if you want that punch of added lemon.
In the meantime, I will leave you with a few pics of what has been baking away at home and getting back into the garden. There is much to do, perhaps a small basket full of these muffins will be just the thing to bring with.
Lemon Poppy Seed & Butternut Squash Muffins [makes 8 muffins]
½ cup brown rice flour
¼ cup white rice flour
¼ cup amaranth flour
2 Tablespoons tapioca flour
2 teaspoons poppy seeds
1 teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon xanthan gum
¼ cup squash purée [instructions below]
½ cup unsweetened coconut milk [from a carton]
1 large egg
1/3 cup cane sugar
1 teaspoon natural lemon extract
1/4 cup coconut oil, melted and slightly cooled
Pre-heat oven to 350F.
Line eight mini muffins [standard cupcake pan] wells with paper liners and spray with coconut oil.
1. Mix the flours, poppy seeds, baking powder, sea salt and xanthan gum together. Set aside.
2. In another bowl, combine the remaing ingredients until sugar is incorporated.
3. Pour the wet ingredients over the dry and whisk to combine.
4. Evenly scoop batter into muffin cups.
5. Sprinkle with more poppy seeds.
6. Bake for approximately 20 minutes or until centers test out clean. Cool on a cooling rack.
If you are going for the lemon glaze, brush onto the muffins while they are still warm. Recipe follows.
½ cup fresh lemon juice
6 Tablespoons cane sugar
1. Simmer lemon juice and sugar in a small sauce pan until reduced by half and has a syrup like consistency.
2. Brush over muffins while they are still warm from the oven.
Butternut Squash Purée: Halve a small squash and remove seeds. Place on a lightly sprayed sheet pan and roast in a 350°F until easily pierced with a knife. Cool squash and scoop out flesh. Purée in a food processor.
To deal with excess moisture squash tends to have, place purée in a cheese cloth lined sieve and set to drain for a few hours and you are ready to go. Freeze any extra purée or make lots of these muffins!